Lemon Garlic And Chili Potato Salad Recipes

LEMON AND GARLIC POTATO SALAD

Lemon and Garlic Potato Salad image

Make and share this Lemon and Garlic Potato Salad recipe from Food.com.

Provided by PinkCherryBlossom

Categories Potato

Time 30m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 lbs red potatoes
1/2 cup chopped parsley
1 garlic clove, minced
2 lemons, juice of
1 tablespoon vegetable oil
salt and pepper, to taste their size

Steps:

Boil potatoes until tender, and cool.
Add remaining ingredients and mix well.
Chill and serve.

Nutrition Facts : Calories 190.2, Fat 3.1, SaturatedFat 0.5, Sodium 44.5, Carbohydrate 38, Fiber 4.1, Sugar 3.5, Protein 4.6

LEMON-MUSTARD POTATO SALAD

Lemon-Mustard Potato Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Zest of 1 large lemon
1 1/2 pounds baby red skinned potatoes, halved
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 yellow or red bell pepper, cored, seeded and cut into thin strips
4 cups arugula (about 4 ounces)
1/4 cup (2 ounces) crumbled gorgonzola cheese, optional
1/4 cup chopped walnuts, toasted, optional

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a heavy baking sheet with parchment paper. Set aside.
For the dressing: In a large bowl, whisk together the olive oil, lemon juice, mustard, thyme, salt, pepper and lemon zest until smooth. Remove 3 tablespoons of the dressing and reserve.
For the salad: Add the potatoes to the bowl and toss until coated with dressing. Arrange the potatoes in an even layer on the prepared baking sheet. Season with salt and pepper. Roast until golden and tender, about 40 minutes.
In a large bowl, toss together the reserved 3 tablespoons dressing, bell peppers and arugula. Arrange on a platter. Place the roasted potatoes on top and sprinkle with the gorgonzola cheese and chopped walnuts if using.

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Halve potatoes and place in a large pot of cold water, covering the potatoes by at least a couple of inches. Bring to a boil over high heat, then continue boiling until potatoes are just tender.
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